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Cool, thanks for letting me know. I may end up parting this out since I'm hoping to get rid of this stuff somewhat soon. Where are you located?

Haha, fair point. But I also hope to substantially upgrade my gear once the time comes to get back in the game.

Well, kid #2 is on the way, which means a big move and zero free time for the foreseeable future. I have a ton of stuff for sale and I'm based in the Wilmington, DE/Philly area. I would love to sell this as one package deal, for $450 total (or best offer) to a local buyer. But if it doesn't sell...

Where in PA are you located? I am in Wilmington DE and have carboys and a rectangular cooler-style mash tun for sale.

Looking to pick up a double perlick tap tower. Philly/DE area. Cheers.

Not sure if that's even the term I'm looking for, but here's my question: Does splashing your wort (mash runnings) around pre-boil lead to off-flavors? The last two of my batches had some astringency to them, and a friend pointed out that this might be the cause. I have a very primitive...

Do you need a pump to use this?

So I've lagered an oktoberfest for about a month now, but I need to free up that space in order to cold crash an imperial IPA. My plan is to rack the lagered oktoberfest into a corny and let it continue aging at room temperature (I wont be serving for a few months so I'm not ready to bottle or...

Not sure how long the lines are, but I'm using picnic taps from northern brewer, since I don't have enough taps in my tower. I would guess 10' ish? Does using picnic taps long term reduce carbonation?

I started them at 30 PSI room temp, hit them for about a week. Then moved to 10 PSI at 35F for two weeks. Still no carbonation at all. They come out slightly foamy and look like they'll be ready, but then it dies out and the beers taste flat. I'm starting to wonder if something else is up...

I have an Oktoberfest that's been lagering for a week. However, I really need to free up some fridge space. I already have 2 full cornies in there now, and I need to crash cool a few carboys I have sitting out and maybe even toss those into kegs. Will the Oktoberfest really suffer if it only...

I have a few beers in cornies that have been hooked up to co2 for a few weeks now yet have not really carbonated. I took a look and noticed that there seems to be some water in the gas "in" lines. Not sure how it happened, but could this be the causing lack of carbonation?

I normally do this on modest beers, but with this batch I'll have close to 8 oz. of hops in the kettle, not sure I want all that going into primary.

I batch sparge, and I only do one full sparge, as opposed to doing a double sparge. In other words, mash -> run-off -> full sparge with 180F water -> kettle. Is there anything wrong with this procedure? Efficiency seems to be fine.

So you're saying just toss everything into the kettle, then strain into the bucket, then into primary? Would there be any disadvantage to just putting the strainer in the kettle with big binder clips, or would that not get enough utilization?

I actually ferment in a carboy, so no bucket. Shoudl I maybe first strain into a bottling bucket, then back into carboy?

I recently did an altbier which I lagered for a month, and it also seemed to take longer to carb, FWIW. But I don't know if that's how it's supposed to be.

So I'm brewing a Pliny the Elder clone tomorrow, and am wondering what is the best method for straining out the near pound of hops in this recipe. I know something similar has been asked before but there never seems to be a clear consensus. I have heard the 5 gallon paint strainer ideas, but...

It started at about 73F or so, not much I could have done since my basement was really hot. I ramped it up to the high 80's over the course of the first week though.

I brewed a saison a couple weeks ago and decided to mix yeasts. I used one vial of white labs saison II and a vial of the white labs saison blend. It fermented hot and ate like a champ - dried out all the way down to about 1.004 or so. However, I tasted a sample out of the hydrometer and it...